Control of symmetry of microwave cakes

ABSTRACT

A culinary mix is provided for baking in a microwave oven wherein the amount of leavening agent is controlled to control the symmetry of the baked layer.

FIELD OF THE INVENTION

The present invention relates to a method of preparing cakes having arelatively uniform top surface in a microwave oven.

BACKGROUND OF THE INVENTION

The use of prepared mixes and batters has greatly simplified the task ofpreparing baked goods, particularly cakes which contain flour, sugar,shortening, leavening agents, and other minor ingredients. To preparethe mixes for consumption, aqueous ingredients such as water, milk,eggs, and the like are added to the mix and stirred to form ahomogeneous batter. This batter is then baked to produce the finalproduct. The use of such mixes avoids the problem of assembling thevarious ingredients required, measuring the desired quantities, andmixing them in specified proportions. It is also possible to assemblethe dry mix components and the liquid components prior to delivery tothe consumer, to further simplify the task of preparing baked goods.

When the culinary mixes designed for baking in a conventional oven byradiant heat are baked in a microwave oven, the resulting cakes areoften unacceptable.

For example, during the development of the present invention, a shelflife related problem called crowning was observed. Crowning is definedas a deficiency in the symmetry of the final microwave baked cake wherethe top center (after inversion and removal from the pan) of the cake iselevated versus the sides as in FIG. 3A. Often this elevated region hasa lip on one or more sides creating a very unacceptable appearance. Itis to be noted that the top of the finished cake was next to the bottomof the microwave cake pan prior to inversion after the bake.

After considerable experimentation it was unexpectedly discovered thatthe leavening agents had a significant effect on the crowning problem.Leavening agent ratios, types, and levels needed to be adjusted awayfrom those used in conventionally prepared systems. By adjusting thetype and amounts of the leavening agents used, crowning during the shelflife of the microwave cake mixes was reduced, and in many cases,eliminated.

Crowning also occurs in products made from leavened batters that havebeen processed by mixing or pumping. In this case, it was discoveredthat crowning was caused by the loss of leavening during processing.After considering the effects of shelf life and processing on crowning,it was determined that gas evolution in the batter just prior tomicrowave preparation was most important. A test quantitating the amountof gas evolved from 100 grams of batter held at 50° C. for 5 minutes wasdeveloped and shown to correlate with an objective measurement ofcrowning specifically, but also cake symmetry in general (see FIGS. 1and 6).

Since the crowning problem is not prevalent in conventional cakesystems, the cause of this difference was the subject of study.

In conventional ovens, the process of cooking to the center of foodmasses by conduction and convection requires a temperature gradient,wherein surface temperatures are usually much higher than the finalcooked temperature of the food. For example, a gas-fired oven may bemaintained at 300° F. to 400° F. to produce a meat roast with aninternal temperature of 140° F. In microwave cooking, on the other hand,the ambient temperature in the cooking space is approximately roomtemperature, and any rise in temperature is very small. The energy ofthe microwaves is immediately absorbed within the food mass beingcooked, and the resulting increase in thermal energy in the food dependson an interaction between the microwave energy and the components ofwhich the food is composed. This interaction can occur throughout thefood mass, rapidly produces heat, and results in rapid cooking.

When cake batter is baked in a microwave oven, the microwave energy isunevenly delivered to the fluid batter. The edge of a microwave cakebatter is irradiated from three directions, edge, top, and bottom, whilethe center of the microwave cake batter is irradiated primarily fromonly two directions. Consequently, heating is more rapid on the edgethan in the center. Due to convective heat flow, while the batter isfluid, it rises on the edge and falls in the center. Similarly, becauseof the uneven heating, the edges reach the temperatures required to setthe structure earlier in the baking process than the center. Thephenomenon of starch gelatinization is generally considered responsiblefor setting the structure of a cake (cf. R. C. Hoseney, Principles ofCereal Science and Technology, A.A.C.C. Inc., page 272, 1986), althoughcoagulation of the protein has been implicated as well (cf. Mizukoshi etal., Cereal Chemistry 56, (4), page 305, 1979; and Cereal Chemistry 57,page 352, 1980).

It was discovered that gas evolution affects the symmetry of a cakelayer baked by microwaves. Symmetry is measured by measuring the finalcake layer thickness in the center and at two opposite edges. Thesymmetry value is determined by obtaining the sum of the edgemeasurements and subtracting this from twice the center measurement.Generally, highly leavened batters have high viscosities. Where thebatter is poorly leavened, the center of the cake is very fluid in thefinal stages of the microwave bake, and the downward flow of batterresults in the batter flowing under the previously set edge, causing apositive symmetry known as crowning, shown in FIG. 3A. Optimallyleavened batter yields perfect symmetry as shown in FIG. 3B. Overlyleavened batter yields negative symmetry (FIG. 3C). Although the overlyleavened microwave baking batters have high central viscosity, thecenter sets with an enlarged cell structure that collapses upon cooling.

Another phenomenon contributing to the symmetry of a microwave cake isthe final moisture content of localized areas within the cake. It hasbeen observed that overdone areas, i.e., low moisture areas, within thecake contract. This may be due to contraction of the starch gel that hasdeveloped in the cake during microwave cooking. In general, the edgeareas are overdone because these areas receive radiation from the sidesas well as the top and bottom.

In a highly leavened system, the edge areas evolve large amounts of gaswhich would tend to lower the relative dielectric constant and relativedielectric loss factor. The dielectric properties and the thickness of auniform layer are believed to govern the heating rate of the layer. Amore detailed discussion of this is found in U.S. patent applicationSer. No. 903,007 and the CIP thereof, Ser. No. 85,125 filed Aug. 13,1987, by Atwell et al. and entitled Microwave Food Product and Method,the disclosures of which are incorporated herein by reference. Ingeneral, lower values for the dielectric parameters yield lower heatingrates. Thus, a highly leavened system should heat more slowly than aless leavened system. Slower baking translates to higher final moistureand less contraction, particularly in the highly irradiated edge areas.Less contraction around the edges tends to yield more negativesymmetries and reduces the "crowning" phenomenon.

Roudebush et al., in U.S. Pat. No. 4,396,635, disclose a microwave cakemix wherein the leavening level is 1-5%, about 1.3% sodium bicarbonateand 1.7% acidulants. This level of leavening is said to provide the bestheight and texture.

Seward et al., in U.S. Pat. No. 4,419,377, disclose that in microwavecake mixes there is ideally a balance between fast and slow actingacidulants in a leavening system, but no reference is made to symmetryof the baked layers.

Blake et al., in U.S. Pat. No. 4,515,824, disclose a cake mix whereinthe leavening agents range from 0.3 to 10%, but there is no reference tosymmetry of the layers.

SUMMARY OF THE INVENTION

It is an object of the present invention to overcome the afore-mentioneddeficiencies in the prior art.

It is another object of the present invention to control the geometry ofmicrowave cakes.

It is yet a further object of the present invention to provide cakemixes which yield microwave cakes having a controlled geometry.

It has been found that by controlling the leavening in a microwave cakebatter, the geometry of the baked cake layer can be controlled. Theamount and ratio of leavening agents, primarily sodium bicarbonate(soda), monocalcium phosphate (MCP), and sodium aluminum phosphate(SALP), affect the symmetry of microwave cakes, particularly the yellowcakes.

It has been discovered that the gas evolution abilities of the batter inthe condition it would be in just prior to microwave preparation are ofprimary importance in controlling the symmetry of microwave cakes. Tocontrol the amount of gas evolved, the amount, type, and ratio of theleavening agents present in the batter can be manipulated. Gas evolutionand cake symmetry, as measured by the procedures described herein,correlate well (see FIG. 6). The symmetry deficiencies described hereinare present for cakes made from batters that are baked in a microwaveoven and are not observed in conventionally prepared cakes. Microwaveovens deliver energy in a manner that usually cause convection currentsto flow upwards near the edges, and downwards in the center, of a layercake batter. This pattern of batter flow is generally not prevalent in abatter prepared under conventional baking conditions. Symmetrydeficiencies are primarily present in the top surface of the finishedmicrowave cake. The top surface of the finished cake was next to thebottom surface of the microwave cake pan prior to inversion. Thecrowning phenomenon where the central surface of the top of the finalcake is elevated versus the top edges is the most unacceptable symmetrydeficiency. Crowning should be distinguished from "doming", which is asymmetry that is desirable in many products (e.g., muffins). Althoughdoming also describes a symmetry where the central portion of the top iselevated, doming pertains to the top surface as baked, not the topsurface after inversion. High gas evolution reduces crowning whereas itmay enhance doming.

The leavening agents for use in the present invention can be any systemof gas producers that yield gas evolution values as measured by themethod described herein.

DETAILED DESCRIPTION OF THE DRAWINGS

FIG. 1 shows the relationship between gas evolution and cake symmetryfor a yellow cake system.

FIG. 2 shows the relationship between gas evolution and batter viscosityfor a yellow cake system.

FIG. 3A shows a "crowned" cake layer.

FIG. 3B shows a normal, acceptable cake layer.

FIG. 3C shows an overly leavened cake layer having negative symmetry.

FIGS. 4A, 4B, and 4C show the relationship between total liquid additionto the recipe, total percent leavening, and cake symmetry for yellowcakes.

FIGS. 5A, 5B, and 5C shows a series relating total liquid addition andtotal leavening levels to symmetry for chocolate cakes.

FIG. 6 shows the relationship between gas evolution and symmetry for alltypes of yellow cakes studied.

DETAILED DESCRIPTION OF THE INVENTION

FIG. 1 specifically shows the relationship between symmetry and gasevolution for a yellow cake mix prepared according to the recipe givenherein.

FIG. 2 shows the viscosity of yellow cake mix batter prepared accordingto the recipe given, with time for a batter void of leavening, leavenedto standard levels, and leavened at 1.5 times the control level.

FIG. 3 provides pictorial examples of symmetry. FIG. 3A shows positivesymmetry, or crowning; FIG. 3B shows perfect symmetry; and FIG. 3C showsnegative symmetry, or dipping.

FIG. 4A shows the response surface plot of symmetry as a function ofpercent total liquids (water, egg, and oil, with the ratios of liquidand ratios of leavening as given below). FIG. 4A shows the symmetrylimits of -6 to 2. FIG. 4B shows the similar plot with symmetry limits-4 to 1. FIG. 4C shows a similar plot with symmetry limits -2 to 0.

In these Figures, the leavening ratio, soda:MCP:SALP was34.95:55.34:9.71, and the liquid ratio of water:egg:oil was55.44:19.46:25.10.

FIG. 5A shows the response surface plot of symmetry as a function ofpercent total liquids (water:egg:oil) and total leavening (sodiumbicarbonate:MCP:SALP) in a chocolate cake mix with symmetry limits -6 to2 in FIG. 5A; -4 to 1 in FIG. 5B, and -2 to 0 in FIG. 5C.

In these figures, the leavening ration of soda:MCP:SALP was62.50:29.69:7.81, and the liquid ratio of water:egg:oil was55.44:19.48:25.10.

FIG. 6 shows the symmetry versus gas evolution for a yellow cake mixprepared with low, normal, and high amounts of liquid (water, oil, egg)recipes.

The microwave cake mixes which are being commercially produced are asfollows:

    ______________________________________                                        Microwave Yellow Cake Mix                                                     Ingredient            Percent                                                 ______________________________________                                        sugar                 23.16                                                   powdered sugar        15.44                                                   flour                 34.60                                                   hydrogenated vegetable oil                                                                          6.24                                                    hydrolyzed cereal solids                                                                            5.20                                                    dextrose              3.85                                                    powdered vegetable shortening                                                                       3.36                                                    sodium silicoaluminate                                                                              1.60                                                    powdered PGME/mono/SSl                                                                              1.20                                                    monocalcium phosphate 1.14                                                    distilled mono- and diglycerides                                                                    0.80                                                    salt                  0.80                                                    bicarbonate of soda   0.72                                                    vanilla flavor        0.45                                                    xanthan gum           0.40                                                    triglycerol           0.40                                                    yellow cake flavor    0.28                                                    sodium aluminum phosphate                                                                           0.20                                                    corn starch           0.10                                                    flour enrichment      0.03                                                    propylene glycol      0.0053                                                  FD&C yellow number 5  0.0030                                                  FD&C red number 40    0.0002                                                  ______________________________________                                    

    ______________________________________                                        Microwave Chocolate Cake Mix                                                  Ingredient           Percent                                                  ______________________________________                                        flour                25.94                                                    sugar                21.12                                                    powdered sugar       14.08                                                    dextrose             12.08                                                    hydrogenated vegetable oil                                                                         7.80                                                     powdered vegetable shortening                                                                      4.00                                                     processed cocoa      4.00                                                     processed cocoa      4.00                                                     sodium silicoaluminate                                                                             1.60                                                     bicarbonate of soda  1.60                                                     vanilla flavor       1.20                                                     salt                 0.80                                                     monocalcium phosphate                                                                              0.76                                                     xanthan gum          0.40                                                     sodium stearoyl lactylate                                                                          0.40                                                     sodium aluminum phosphate                                                                          0.20                                                     flour enrichment     0.02                                                     ______________________________________                                    

    ______________________________________                                        Microwave Lemon Cake Mix                                                      Ingredient            Percent                                                 ______________________________________                                        flour                 34.32                                                   sugar                 23.36                                                   powdered sugar        15.43                                                   hydrogenated vegetable oil                                                                          6.24                                                    hydrogenated cereal solids                                                                          5.10                                                    powdered vegetable shortening                                                                       3.36                                                    dextrose              3.00                                                    sodium silicoaluminate                                                                              1.60                                                    powdered PGME/mono/SSL                                                                              1.20                                                    monocalcium phosphate 1.14                                                    lemon juice flavor    1.00                                                    salt                  0.80                                                    distilled mono- and diglycerides                                                                    0.80                                                    bicarbonate of soda   0.72                                                    xanthan gum           0.52                                                    vanilla flavor        0.45                                                    triglycerol           0.40                                                    sodium stearoyl lactyate                                                                            0.32                                                    sodium aluminum phosphate                                                                           0.20                                                    flour enrichment      0.0280                                                  FD&C yellow number 5  0.0044                                                  ______________________________________                                    

The major response used to quantitate the geometrical uniformity of thecakes studies is a symmetry measurement whereby the thickness of thecakes at two opposite edges is subtracted from twice the thickness inthe center. This procedure is repeated six times rotating the cake 30degrees between each measurement. The resulting symmetry value isusually expressed in millimeters. Cake volume was estimated from theaverages of the three thicknesses taken during the symmetry measurement,since the diameter of the cake pan, and consequently the cakes, isconstant. Gas evolution was measured using a technique employing agasograph (Demaray Scientific Instrument, Ltd., Pullman, WA). Thisinstrument records evolved gas with time. The product system at about22° C. is put into a closed container in a temperature controlled waterbath, maintained at 50° C. The container is connected through tubing toa piston that, in turn, drives a pen across chart paper delivered at acontrolled speed. The resulting graph represents a plot of gas evolutionversus time.

In the present studies, 100 grams of 22° C. batter were added to thegasograph sample jar, the connections to the gasograph recording unitwere secured, and the jar was immersed in the 50° C. water bath. Gasevolution in cubic centimeters was read off the resultant chart at apoint five minutes after the gasograph sample jar was stoppered. Thetime between the end of the mix cycle and stopping the sample jar wasconstant.

Viscosity measurements were taken using a Brookfield HATD Viscometer(disc #4) at 10 seconds from the point that the disk was immersed andthe motor was turned on. Viscosity was reported in Brookfield units.

As stated previously, it was determined that leavening level affectedcake symmetry, as shown in FIG. 1. There is clearly shown a strongcorrelation between gas evolution and cake symmetry as measured by theprocedures described above.

It has been discovered that the rate of gas evolution affects thisphenomenon through a strong relationship between gas evolution(leavening amount) and batter viscosity (cf. FIG. 2, yellow cake, normalbake). Generally, highly leavened batters have high viscosities. Thisrelationship may be used to inhibit the flow of the cooler center duringthe final stages of microwave cake baking. In the case where the batteris poorly leavened, the center is very fluid in the final stages of themicrowave bake, and the downward by flowing of batter flows under thepreviously set edge, causing a positive symmetry known as crowning,shown in FIG. 3A. Optimally leavened batters yield neutral symmetry, asshown in FIG. 3B. Overly leavened batters yield a negative symmetry, asshown in FIG. 3C. It is believed that, although these microwave bakingbatters have high central viscosity, the center sets with an enlargedcell structure that collapses on cooling.

It is possible to explain the effect of gas evolution of the phenomenonof contraction. In a highly leavened system, the edge areas of the layerwould evolve large amounts of gas, which would tend to lower therelative dielectric constant and relative dielectric loss factor. It isbelieved that the dielectric properties and the thickness of a uniformlayer, such as a cake batter, govern the heating rate of that layer. Ingeneral, it is believed that lower values for the dielectric parameters,especially the relative dielectric loss factor e", yield lower heatingrates. Thus, a highly leavened system should heat more slowly than alowly leavened system. Slower baking translates to higher final moistureand less contraction, particularly in the edge areas, which are highlyirradiated. Less contraction around the edges tends to yield morenegative symmetries and reduces the "crowning" phenomenon.

The effect on cake layer symmetry was investigated with respect toliquid addition to the batter as well as to the leavening level in themix. FIGS. 4A, 4B, and 4C show the relationship between total liquidaddition to the recipe, total percent leavening, and cake symmetry foryellow cakes with symmetry limits of -6 mm to 2 mm, -4 mm to 1 mm, and-2 mm to 0 mm, respectively. The effect of liquid addition to the batteris not highly significant for the yellow cake system, Gas evolution is afunction of both of the variables studied.

In order to convert total liquid and total leavening to gas evolutionunits for the yellow cake system, the following equation was developed:

    GE=(40.0)(LE)-(5.6)(LI)+(2.0)(LE.sup.2)-(2.2)(LI.sup.2)-(2.6)(LE)(LI)+100.6

wherein gas evolution is described above, LE is total percent leavening(mix basis), and LI is the total percent liquids added to the mix duringpreparation (batter basis). The following ratios of liquids andleavening agents were used for the yellow cakes:

leavening ratio (soda:MCO:SALP) 34.95:55.34:9.71

liquid ratio (water:egg:oil) 55.44:19.46:25.10

Throughout the present document, all percentages are expressed aspercentages by weight, unless otherwise indicated.

FIGS. 5A, 5B, and 5C show a series relating total liquid addition andtotal leavening level to symmetry for chocolate cakes. These figuresshow that percent liquid in the batter does have a significant effect onsymmetry in the chocolate cake system. It also appears from thesefigures, showing the size of the acceptable symmetry areas defined inthese figures, that the chocolate cake system is much more tolerant thanthe yellow cake system, by comparing FIGS. 5A, B, and C with FIGS. 4A,B, and C. It is possible that the water binding capacity of the cocoa inthe chocolate cake mix formula affects the batter viscosity in a mannerthat contributes to this tolerance. To convert total liquid and totalleavening to gas evolution units for the chocolate cake system, thefollowing equation was developed:

    GE=(23.5)(LE)-(1.6)(LI)+(4.6)(LE.sup.2)+(0.4)(LE)(LI)+65.1.

The following ratios of liquids and leavening agents were used for thechocolate cakes:

Leavening ratio--soda:MCP:SALP 62.50:29.69:7.81

liquid ratio--water:egg:oil 55.44:19.46:25.10

Since the yellow cake system appears to be more susceptible to symmetrydeficiencies than the chocolate cake system, it is recommended that therelationship defined in FIG. 6 be used to control symmetry in general.FIG. 6 shows the relationship between gas evolution and symmetry for allyellow cakes studied (low, normal, and high liquid additions).Comparisons to FIG. 1 show that the basic relationship between gasevolution and cake symmetry was maintained through all levels of liquidaddition studied for the yellow cake system. Linear regression analysiswas applied to the cake data graphically illustrated in FIG. 6. Thelinear regression equation for this relationship is:

    CS=-0.10×GE+5.80, (r.sup.2 =0.80)

wherein CS is the cake symmetry as defined above.

Using the regression equation developed for the relationship in FIG. 6,it is possible to calculate the gas evolution (cc at 5 minutes in a 50°C. water bath) required to achieve a specific symmetry. Table 1summaries the relationship between gas evolution, cake symmetry, andcake quality. A range of symmetry of from about -6 to about 2 isconsidered acceptable. Although these data were generated using theyellow cake system as described above, the acceptability limits definedwill also yield acceptable chocolate cake symmetry.

                  TABLE 1                                                         ______________________________________                                        Relationship Between                                                          Cake Symmetry and Gas Evolution                                               Cake         Cake      Gas Evolution                                          Quality      Symmetry  (cc at 5 min. 50 C)                                    ______________________________________                                        unacceptable  4         18.0                                                  acceptable    2         38.0                                                  acceptable    0         58.0                                                  acceptable   -6        118.0                                                  unacceptable -9        148.0                                                  unacceptable -15       208.0                                                  ______________________________________                                    

It can be seen from Table 1 that an acceptable cake can be obtained whenthe symmetry is less than about 2 and greater than about -6, whichsymmetry is achieved when the total gas evolved at 50° C. in 5 min/100 gis in the range of between about 38 and about 118 cc. A better cakelayer is obtained when the symmetry is between about 1 and about -4,wherein the gas evolution is in the range of between about 48 cc andabout 98 cc for five minutes/100 g at 50° C. The best layer is obtainedwhen the symmetry is between about 0 and about 2 and the gas evolutionis in the range about 58 and about 78 cc for five minutes at 50° C. per100 g.

The symmetry of microwave chocolate and yellow cakes as a function oftotal liquid addition to the recipe and total leavening percentage usedin the mix can be obtained from FIGS. 4 and 5, respectively.

All of the examples in Table 3 are based on leavening additions for thefollowing dry mix, shown in Table 2.

                  TABLE 2                                                         ______________________________________                                        Unleavened Dry Mix for Examples                                               Ingredient         Percentage (as is basis)                                   ______________________________________                                        flour              35.33                                                      sugar              39.42                                                      hydrogenated vegetable oil                                                                       6.37                                                       hydrolyzed cereal solids                                                                         5.31                                                       dextrose           3.93                                                       powdered vegetable shortening                                                                    3.43                                                       sodium silicoaluminate                                                                           1.63                                                       PGME/monoglycerides/SSL                                                                          1.22                                                       mono- and diglycerides                                                                           0.82                                                       salt               0.82                                                       vanilla flavor     0.46                                                       xanthan gum        0.41                                                       triglycerol        0.41                                                       yellow cake flavor 0.29                                                       enrichment         0.03                                                       red #40 premix     0.02                                                       ______________________________________                                    

Dry mixes were compounded using the leavening percentages described inTable 3 and the unleavened dry mix described in Table 2. To prepare acake according to the present invention, 350 grams of the unleavened drymix and leavening agents was added to a bowl and mixed with a wire whipfor 75 strokes. The following ingredients were then added to the drymix: 73 grams whole egg, 93 grams oil, and 208 grams water (68±2° F.).The batter was mixed with a Hobart Kitchen Aide mixer at speed setting 1for one minute. The batter was then split, and 100 grams was added tothe gasograph sample jar for gas evolution evaluation. Another 497 gramportion of the batter was added to a greased microwave cake pan andbaked in a 700 watt microwave oven on high power for seven minutes.Viscosity readings were recorded on the remaining batter. After beingbaked, the cake was inverted, removed from the pan, and allowed to coolfor 1-2 hours. Symmetry and volume measurements were taken on the cooledcake.

The resultant batter gas evolution and cake symmetry data are shown inTable 3.

                  TABLE 3                                                         ______________________________________                                        Gas Evolution and Cake Symmetry                                               for Selected Leavening Systems                                                      Leavening Agents           Gas Evolution                                Exam- (% of total dry mix)                                                                           Cake      (cc at 5                                     ple   NaHCO.sup.3                                                                            MCP     SALP  Symmetry                                                                              min. 50 C)                               ______________________________________                                        1     0.40     0.00    1.00   5.7     32.1                                    2     0.72     0.30    0.00   3.0     41.7                                    3     0.72     1.56    0.00   0.0     79.7                                    4     1.20     1.50    1.00  -6.0    109.5                                    5     1.20     3.00    2.00  -8.5    147.6                                    6     2.00     3.00    1.00  -15.1   197.5                                    ______________________________________                                    

A cake mix can be formulated for microwave baking comprising, by weightof mix:

from about 60% to about 85% sugar and flour, the ratio of sugar to flourbeing from about 1:1 to 2:1;

from about 1% to about 5% leavening;

from 0% to about 30% and preferably from about 10% to about 20% fat;

the balance being conventional cake additives.

When water and eggs are added to this dry mix, a batter is formed whichcan be baked in a microwave oven to form a moist, tenderconsumer-acceptable cake with acceptable symmetry.

The term "conventional cake additives" includes ingredients such asflavors, thickeners, nutrients, antioxidants and antimicrobial agents,nonfat milk solids, egg solids, starches, etc.

Nonfat milk solids which can be used in the cake mixes of the presentinvention are the solids of skim milk and include proteins, mineralmatter, and milk sugar. Other proteins such as casein, sodium caseinate,calcium caseinate, modified casein, sweet dairy whey, modified whey, andwhey protein concentrate can also be used herein. Generally, thesesolids will be used from about 1% to about 10% by weight of the dry mix.

For many mixes it is accepted practice for the user to add the requiredamount of eggs in the course of preparation, and this practice may befollowed with the mixes of the present invention. If desired, however,egg solids, particularly egg albumen and dried yolk, may be included inthe mix. Soy isolates may also be used herein in place of the eggalbumin.

Dry or liquid flavoring agents may be added to the mix. These includecocoa, vanilla, chocolate, coconut, peppermint, pineapple, cherry, nuts,spices, salts, flavoring enhancers, and the like. Any suitable flavoringagent used to prepare baked goods can be used herein.

As used herein, cakes and baked goods includes cakes, cupcakes, andother types of baked goods which would ordinarily contain a leaveningagent.

The ordinary granulated sugars are quite satisfactory for use herein.These include sucrose, dextrose, maltose, fructose, lactose, brown andinvert sugars, alone, or in combination.

Artificial sweeteners can also be used in the mixes of the presentinvention, as can the sugar alcohols such as xylitol and mannitol.

The flour used in the mix can be the usual bleached cake flour, althougha good general-purpose flour can be substituted therefore. Flours whichhave been treated in other manners, to produce flours of the quality ofbleached cake flour, are also acceptable. Flour can be enriched withadditional vitamins and minerals.

The sugar and flour can be mixed with the other ingredients in aconventional manner. Any batchwise conventional system for preparingcake mixes can be used herein.

The symmetry of the baked cake layer is controlled by controlling theleavening system. The typical leavening system comprises a baking sodasuch as sodium potassium, or ammonium bicarbonate, and a baking acid,preferably either sodium aluminum phosphate and monocalcium phosphate,or mixtures thereof. Of course, any leavening system can be used thatproduces the desired gas evolution for processing of symmetry of thebaked layer. The amounts of the leavening ingredients are preferablywithin the following ranges:

from about 0.5% soda and 0.4% acid, expressed as a percentage of the drymix to about 3.1% soda and 1.9% acid for chocolate cakes and,

from about 0.3% soda and 0.7% acid to about 1.8% soda and 3.2% acid foryellow cakes.

Alternatively, this may be expressed as about 62:30:8 soda:MCP:SALP forchocolate cakes, and about 35:55:10 for yellow cakes.

The fat or shortening suitable for use herein can be plastic or fluid. Amajor part of the fat is usually a liquid oil.

The oil portion of the fat can be derived from naturally occurringliquid triglyceride oils such as cottonseed oil, soybean oil, peanutoil, rapeseed oil, sesame seed oil, coconut oil, corn oil, and sunflowerseed oil. Other suitable oils are the liquid oil fractions obtained frompalm oil, lard, and tallow, as for example, by graining or directedinteresterification, followed by separation of the oil. Oilspredominating in glycerides of unsaturated acids may require somehydrogenation to maintain flavor.

Of course, mixtures of the above oils or of other oils can also be usedin the mixes of the present invention, as can solid fatty materials,such as saturated triglyceride fats. In general, from about 1.5% toabout 20% of triglycerides which are solid at 25° C. can be added to aliquid oil. At least about 80% of the fatty glycerides should be in abeta phase.

Fish oils such as herring, menhaden, and whale oil can also be usedherein.

The preferred fats are soybean oil, hydrogenated soybean oil, corn oil,palm oil, hydrogenated palm oil, lard, and tallow oils.

To produce a cake mix, the flour, sugar, leavening agent, fat, andadditional ingredients are mixed together in a conventional manner toproduce the cake mix. The cake can be made in accordance with theteaching of Citti et al., Ser. No. 55,852, filed June 1, 1987, entitled,Microwave Cake Mix and Method of Manufacture, and Moder et al., Ser. No.110,469 filed Oct. 20, 1987, entitled Self-Topping Cake, both of whichapplications are incorporated herein by reference. For example, the fatand other ingredients can be combined with the sugar and flour byadmixing these components in a planetary bowl mixer, a ribbon blender, ahigh-speed rotary mixer, or in other conventional mixers. Preferably,however, the shortening is mixed with the sugar-flour-leavening agentmixture in a paddle mixer, a ribbon blender, or a high-speed rotarymixer to form an essentially homogeneous blend, and then the additionalingredients are admixed, also in a conventional mixer, with this blend.

A batter is prepared from the culinary mix of the present invention bycombining it with aqueous ingredients such as water or milk and eggs ina home or industrial process. For an even moister cake, additional oilcan be added to the batter. The batter comprises from about 40% to about60% of the dry mix, from about 30% to about 60% total water, from about5% to about 15% whole eggs, or its equivalent in eggs solids orproteins, and from about 10% to about 16% additional fat, e.g.,vegetable or animal oil, for a total fat content in the range of betweenabout 10% and about 30%.

The batter resulting from this mixing process is poured into a cake panand baked in a microwave oven to produce a cake.

Two frequencies are available for microwave cooking, 915±25 megahertz,and 2450±50 megahertz. It is preferable to use microwave frequencies of2450±50 megacycles for the practice of the present invention.

The exact cooking time will depend upon the frequency of the microwaveenergy used, and the amount of batter used.

All types of the flavor and sugar-based prepared cake mixes can be madein a microwave oven according to the present invention. Yellow cakes,chocolate cakes, devil's food cakes, marble cakes, spice cakes,pineapple cakes, and many other layer cakes of excellent quality can beprepared simply by adding water and eggs to the dry mix in a singlemixing step or multiple mixing steps, followed by microwave baking.

It is a particular advantage of the present invention that theingredients can be conveniently provided to the consumer in such a wayas to make it especially convenient for the consumer to makeconsistently good microwave baked cakes.

The foregoing description of the specific embodiments will so fullyreveal the general nature of the invention that others can, by applyingcurrent knowledge, readily modify and/or adapt for various applicationssuch specific embodiments without departing from the generic concept,and therefore such adaptations and modifications are intended to becomprehended within the meaning and range of equivalents of thedisclosed embodiment. It is to be understood that the phraseology orterminology employed herein is for the purpose of description and not oflimitation.

What is claimed is:
 1. A method for controlling the symmetry of a bakedcake layer which is baked from a starch-based batter in a microwave ovencomprising:(a) placing cake batter in a microwave oven, said batterhaving a leavening system effective to provide a gas evolution in therange of between about 38 cc and about 118 cc; and (b) thereafter bakingthe batter by exposing same to microwave energy.
 2. The method of claim1 wherein the gas evolution is in the range of between about 48 cc andabout 98 cc.
 3. The method of claim 2 wherein the gas evolution is inthe range of between about 58 cc and about 78 cc.
 4. A method for makinga cooked good with controlled symmetry from a starch-based batter byheating the batter with microwave radiation, said method comprising:(a)forming a batter from a mix comprising:(1) from about 60% to about 85%by weight of a mixture of sugar and flour; and (2) a sufficient amountof a leavening system effective to provie a gas evolution in the rangeof between about 38 cc and about 118 cc; (b) introducing the batter intoa baking pan; and (c) exposing said batter to microwave radiation for atime period sufficient to set the structure of said batter and therebyform a cooked good.
 5. The mix of claim 4 wherein the leavening systemis effective to provide a gas evolution in the range of between about 48cc and about 98 cc.
 6. The mix of claim 5 wherein the leavening systemis effective to provide a gas evolution in the range of between about 58cc and about 78 cc.
 7. The mix of claim 4 wherein the leaveningcomprises a mixture of sodium bicarbonate, monocalcium phosphate andsodium aluminum phosphate in a ratio of about 62:30:8 by weight, and themix is for a chocolate cake.
 8. The culinary mix of claim 4 wherein theleavening comprises a mixture of sodium bicarbonate, monocalciumphosphate and sodium aluminum phosphate in a ratio of about 35:55:10,and the mix is for a yellow cake.
 9. A method of making a cooked goodwith controlled symmetry from a batter, said method comprising:(a)forming a batter comprising:(1) sugar and flour whose combined weight isin the range of between about 40% and about 60% by weight of batter; (2)total water in the range of between about 30% and about 60% by weight ofbatter; (3) fat in the range of between about 10% and about 30% byweight of batter; and (4) sufficient leavening effective to provide agas evolution in the range of between about 38 cc and about 118 cc; (b)introducing said batter into a baking pan; and (c) exposing said batterto microwave radiation for a time period sufficient to set the structureof said batter and thereby form a cooked good.
 10. The batter of claim 9wherein the leavening is sufficient to provide a gas evolution in therange of between about 48 cc and about 98 cc.
 11. The batter of claim 10wherein the leavening is sufficient to provide a gas evolution in therange of between about 58 cc and about 78 cc.
 12. The batter of claim 9wherein the leavening comprises a mixture of sodium bicarbonate,monocalcium phosphate and sodium aluminum phosphate.
 13. The batter ofclaim 12 wherein the leavening comprises a mixture of sodiumbicarbonate, monocalcium phosphate and sodium aluminum phosphate in aratio of about 62:30:8 by weight, and the batter is for a chocolatecake.
 14. The batter of claim 12 wherein the leavening comprises amixture of sodium bicarbonate, monocalcium phosphate and sodium aluminumphosphate in a ratio of about 35:55:10 by weight, and the mix is for ayellow cake.